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Purple Majesty

Love your heart, love Purple Majesty

Our Purple Majesty potatoes are naturally purple and bursting with health benefits. These potatoes are full of purple goodness, just like other purple superfoods such as blackberries and blueberries, and are a great way of boosting your family’s diet. They are perfect for adding colour to your kids’ favourite dish, making healthy food more fun. But, you can also surprise your guests at your next dinner party by serving up some Purple Majesties, providing you with that ‘wow factor.’ They taste just as delicious as conventional potatoes – you can mash, bake, roast and microwave them to brighten up any dish. Click here to see the recipes.

Naturally purple

Potatoes originate in the high reaches of the Andes. There are thousands of naturally-occurring varieties of potatoes with many having developed deep red and purple colours. Purple Majesty is a naturally-occurring variation crossed from these original potatoes.

Nutritional information

Purple Majesty contains an abundance of natural plant nutrients called polyphenols and, in particular, a subgroup of polyphenols called flavonoids, which act as powerful antioxidants to help protect body cells.

The antioxidant activity comes from the deep purple colour itself – which is due to a combination of anthocyanins. These are the same compounds that are responsible for the purple colours in blueberries, blackcurrants, red cabbage and aubergine.

These pigments are associated with anti-cancer health attributes and are much studied in the prevention of risk factors of coronary heart disease such as raised blood pressure and stress-related hormones.

Research is showing that the antioxidant power of the cooked potatoes remains very high. Steaming, microwaving, baking and roasting are the best ways of preserving all of the potato’s nutrients.

Health and Nutrition studies undertaken

Albert Bartlett has worked with Queen Margaret University, Edinburgh and the Scottish Crop Research Institute, Invergowrie, to undertake nutritional analysis, and human studies on the health impacts of consumption.

Queen Margaret University conducted bioavailability studies and trials to further investigate the impact of eating the purple potatoes on lowering healthy volunteers’ risk of coronary heart disease.

Initial work was presented at the 2010 Nutrition Society Summer Conference in Edinburgh and at the first International conference on Functional Foods in Oxford ( 25th – 26th November 2010). Please click on the links below to see the poster presentations and reports.

We were excited to link up with Professor Joe Vinson from the University of Scranton, Department of Chemistry, USA and his research on purple potatoes and blood pressure. Click here to read the press release from the American Chemistry Society.